Citrus-Marinated Pork Loin
Simple elegance never goes out of style and this dish is proof. Succulent pork loin gets marinated overnight with tangy citrus, which adds flavor and helps tenderize the meat before it's roasted to perfection. Served over a bed of braised greens with a spiced apple compote, this is a well-rounded, comforting meal.
Nutritional facts
Protein
72g
Carbs
39g
Calories
760
Fat
36g
Ingredients
Canola and Olive Oil Blend, Extra Virgin Olive Oil, Red Onion, Rosemary, Coriander, Pork Loin, Cumin, Swiss Chard, Dijon Mustard, Agave Syrup, Sweet Paprika, Oregano, Kosher Salt, Granny Smith Apple, Jalapeno Peppers, Shallot, Cider Vinegar, Apple Cider Vinegar, Kale, Lime Juice, Thyme, Lemon Juice, Orange Juice, Ginger, Maple Syrup
Reviews
4.0
Based on 129 reviews
The greens are a little bitter and take away from the taste. Otherwise, quite delicious.
Katy · 11/27/24
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About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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